Salty Rosemary Fries

Kosher salt is coarse grained and flaky. It imparts a more mellow saltiness than table salt does. If you're on a sodium-restricted diet, reduce salt in this recipe to 3/4 teaspoon of kosher salt or 1/2 teaspoon of iodized salt.

Yield: Makes 4 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 28%
  • Fat: 7.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.6g
  • Carbohydrate: 39g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 718mg
  • Calcium: 25mg


  • 2 large baking potatoes
  • 2 tablespoons olive oil
  • 1 large garlic clove, minced
  • 2 teaspoons dried rosemary
  • 1 1/2 teaspoons kosher salt*
  • 3/4 teaspoon freshly ground pepper
  • Vegetable cooking spray


  1. Cut each potato lengthwise into 10 to 12 wedges. Drizzle with oil, and sprinkle with next 4 ingredients; toss to coat.
  2. Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with cooking spray.
  3. Bake at 450° for 35 to 40 minutes or until golden brown.
  4. *3/4 teaspoon iodized salt may be substituted for 1 1/2 teaspoons kosher salt.
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